by: Food Methods

Table 1D of Potential Hazards

Potential ingredient or other food-related biological hazards

Chocolate and Candy

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Category Number Subcategory Storage Conditions Hazards Example Products
Chocolate Industrial Products 1 Chocolate/Cocoa Products For Baking (Including Bulk Solid and Bulk Liquid) Shelf-Stable Salmonella spp. Bittersweet Chocolate, Semi-sweet Chocolate, Unsweetened Chocolate, Milk Chocolate, Chocolate Chips, Chocolate Morsels, Cocoa Powder, White Chocolate
Chocolate Industrial Products 2 Other Products for Baking (Including Bulk Solid and Bulk Liquid) Shelf-Stable Salmonella spp. Butterscotch Morsels, Peanut Butter Morsels
Chocolate Industrial Products 3 Chocolate Coating for Enrobing (Including Bulk Solid and Bulk Liquid) Shelf-Stable Salmonella spp. Compound Coatings, White Chocolate
Chocolate and Confectionery Products 4 Chocolate Confections Shelf-Stable Salmonella spp.,S. aureus Milk Chocolate Bar, Dark/white Chocolate Bar, Fudge, bonbons
Chocolate and Confectionery Products 5 Chocolate Confections - With Inclusions Shelf-Stable Salmonella spp.,S. aureus Chocolate Covered Nuts (e.g., Almonds, Pecans, Macadamia Nuts), Chocolate Candy Bar with Nuts, Chocolate Covered Raisins, Chocolate Covered Cherry, Chocolate with coconut, Chocolate with crisped rice, Fruit and Nut Chocolate Bar, Fudge with nuts, Chocolate Covered Biscuit, Chocolate Covered Caramel , Chocolate Covered Mints, Chocolate Covered Nougat or English Toffee
Chocolate and Confectionery Products 6 Sugar Confections Shelf-Stable Salmonella spp.,S. aureus Mint, Rock Candy, Lollipop, Lemon Drops, Caramel Candy Bar, Gummy gel Candies, Fruit Chews, Soft Toffee, Licorice Candy, Marshmallow, Soft jellied Candy, Soft Caramel Squares, Gel Cups Candy, Creams, Pastes, Pastilles
Chocolate and Confectionery Products 7 Sugar Confections with inclusions Shelf-Stable Salmonella spp.,S. aureus Nut brittles (Peanut Brittle, Almond Brittle), Nut Clusters, Candy with fruit pieces
Chocolate and Confectionery Products 8 Sugar Confections Specialties (w/o Chocolate) Shelf-Stable Salmonella spp.,L. monocytogenes,S. aureus Caramel/Candied Apple, Candy Coated Popcorn, Cereal Confection, Marzipan, Coconut Roll, Cake Decoration, Peanut butter fudge, Cotton Candy
Toppings/Frosting 9 Toppings and Frosting (Non Fruit/Nut) Shelf-Stable Salmonella spp.,S. aureus Butterscotch Topping, Caramel Topping, Vanilla Frosting, Sour Cream Frosting, Chocolate Flavored Syrup (Hot Fudge)

U.S. Food and Drug Administration
Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry
Appendix 1: Potential Hazards for Foods and Processes